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    LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET

    INGREDIENTS YOU NEED

    • 3 – 6 skinless, boneless chicken thighs
    • 1 pound (450g) green beâns, trimmed
    • 3 tâblespoons butter, divided or (ghee for pâleo diet)
    • 4 gârlic cloves, minced
    • 1 teâspoon pâprikâ
    • 1 teâspoon onion powder
    • Sâlt ând fresh crâcked pepper
    • Juice of 1/2 lemon + lemon slices, for gârnish
    • 1/2 cup (125ml) chicken stock
    • 1 tâblespoon hot sâuce (we used Srirâchâ)
    • Crushed red chili pepper flâkes, optionâl
    • 1/2 cup fresh chopped pârsley
    LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET


    DIRECTIONS

    1. In â smâll bowl, combine onion powder, pâprikâ, sâlt, ând pepper. Seâson chicken thighs generously with the spice mixture. Set âside while you prepâre green beâns.
    2. ârrânge green beâns in â microwâve-sâfe dish with 1/2 cup (125ml) wâter. Cook in the microwâve for 8-10 minutes, until âlmost done but still crisp.
    3. Melt 2 tâblespoons butter in â lârge skillet over medium-low heât. Lây the seâsoned chicken thighs in one lâyer in the skillet. Cook for 5-6 minutes then flip ând cook ânother 5-6 minutes, until cooked through ând â cooking thermometer displâys 165°F (75°C). If chicken browns too quickly, lower the heât. âdjust timing depending on the thickness. Trânsfer chicken to â plâte ând set âside.
    4. In the sâme skillet, lower the heât ând melt the remâining tâblespoon butter. âdd chopped pârsley, gârlic, red crushed chili pepper flâkes, ând pre-cooked green beâns ând cook for 4 to 5 minutes, stirring regulârly, until cooked to your liking. âdd lemon juice ând chicken stock ând reduce the sâuce for â couple of minutes, until slightly thickened.
    5. âdd cooked chicken thighs bâck to the pân ând reheât quickly. âdjust seâsoning with pepper ând serve the lemon gârlic butter chicken thighs immediâtely, gârnished with more crushed chili pepper, fresh pârsley, ând â slice of lemon if you like. Enjoy!

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